Stout Beer Quotes

Wolfe was drinking beer and looking at pictures of snowflakes in a book someone had sent him from Czechoslovakia... ...Wolfe seemed absorbed in the pictures. Looking at him, I said to myself, "He's in a battle with the elements. He's fighting his way through a raging blizzard, just sitting there comfortably looking at pictures of snowflakes. That's the advantage of being an artist, of having imagination." I said aloud, "You mustn't go to sleep, sir, it's fatal. You freeze to death.

Many obese people spend a significant amount of their energy on suppressing the urge to tell some of the people who are staring at them that they do not eat as much and as frequently as they seem to.

Hence the reason I encourage you to believe what you wish. The heaven of teh Pastafarians is supposed to have beer volcanoes, which sounds like a fantastic idea to me. Imagine eruptions of a mellow chocolaty stout. There might be all-you-can-eat hot wings."~Atticus

An Irishman walks into a pub,” she begins and the bar went silent. “The bartender asks him, ‘What'll you have?’” Her Irish accent was spot on. “The man says, ‘Give me three pints of Guinness, please.’ The bartender brings him three pints and the man proceeds to alternately sip one, then the other, then the third until they're gone. He then orders three more. “The bartender says, ‘Sir, no need to order as many at a time. I’ll keep an eye on it and when you get low, I'll bring you a fresh one.’ The man replies, ‘You don't understand. I have two brothers, one in Australia and one in the States. We made a vow to each other that every Saturday night we'd still drink together. So right now, me brothers have three Guinness stouts too, and we're drinking together.’ “The bartender thought this a wonderful tradition and every week the man came in and ordered three beers.” January’s playing and voice became more solemn, dramatic. “But one week, he ordered only two.” The crowd oohed and ahhed. “He slowly drank them,” she continued darkly, “and then ordered two more. The bartender looked at him sadly. ‘Sir, I know your tradition, and, agh, I'd just like to say that I'm sorry for your loss.’ “The man looked on him strangely before it finally dawned on him. ‘Oh, me brothers are fine - I just quit drinking.

Ingenious philosophers tell you, perhaps, that the great work of the steam-engine is to create leisure for mankind. Do not believe them: it only creates a vacuum for eager thought to rush in. Even idleness is eager now—eager for amusement; prone to excursion-trains, art museums, periodical literature, and exciting novels; prone even to scientific theorizing and cursory peeps through microscopes. Old Leisure was quite a different personage. He only read one newspaper, innocent of leaders, and was free from that periodicity of sensations which we call post-time. He was a contemplative, rather stout gentleman, of excellent digestion; of quiet perceptions, undiseased by hypothesis; happy in his inability to know the causes of things, preferring the things themselves. He lived chiefly in the country, among pleasant seats and homesteads, and was fond of sauntering by the fruit-tree wall and scenting the apricots when they were warmed by the morning sunshine, or of sheltering himself under the orchard boughs at noon, when the summer pears were falling. He knew nothing of weekday services, and thought none the worse of the Sunday sermon if it allowed him to sleep from the text to the blessing; liking the afternoon service best, because the prayers were the shortest, and not ashamed to say so; for he had an easy, jolly conscience, broad-backed like himself, and able to carry a great deal of beer or port-wine, not being made squeamish by doubts and qualms and lofty aspirations.

One of the leading causes of obesity is the misbelief that, when it comes to juice, ‘100%’ means ‘sugar-free.

Beer for breakfast, ale for lunch, stout with dinner and a few mugs in between. The average Northern European, including women and children drank three liters of beer a day. That's almost two six-packs, but often the beer had a much higher alcoholic content. People in positions of power, like the police, drank much more. Finnish soldiers were given a ration of five liters of strong ale a day (about as much as seven six-packs). Monks in Sussex made do with 12 cans worth.

But no matter how good the beer, how many honors or awards, how innovative Goose Island would ever be again, someone deep in the crowd would always boo.

She picked up the stout and took a sip. It slid down her throat like silk.

You’ll have your turn,” Wolfe told him. “He can have it now.” Miss Duday was contemptuous. “That’s all I have to say—unless you have questions?” “No. Well, Mr. Helmar? Go ahead.” There was a polite interruption from Eric Hagh. He wanted a refill for his glass, and others were ready too, so there was a short recess. Hagh seemed to have got the impression that we were counting on him to keep Sarah Jaffee company, and I was too busy to resent it, but apparently Nat Parker wasn’t. Wolfe poured beer from his third bottle, swallowed some, and prompted Helmar. “Yes, sir?

Wolfe grunted. “Unthinkable, Mr. Haft. Maintaining integrity as a private detective is difficult; to preserve it for the hundred thousand words of a book would be impossible for me, as it has been for so many others. Nothing corrupts a man so deeply as writing a book; the myriad temptations are overpowering. I wouldn’t presume—” Fritz had entered with a tray. First the beer to Wolfe, then the brandy to Bingham, the water to Upton, and the scotch and water to me. Upton got a pillbox from a pocket, fished one out and popped it into his mouth, and drank water. Bingham took a sip of brandy, looked surprised, took another sip, rolled it around in his mouth, looked astonished, swallowed, said, “May I?” and got up and went to Wolfe’s desk for a look at the label on the bottle. “Never heard of it,” he told Wolfe, “and I thought I knew cognac. Incredible, serving it offhand to a stranger. Where in God’s name did you get it?

Well, I hope that I don't fall in love with you Cause falling in love just makes me blue Well, the music plays and you display your heart for me to see I had a beer and now I hear you calling out for me And I hope that I don't fall in love with you Well, the room is crowded, people everywhere And I wonder, should I offer you a chair? Well, if you sit down with this old clown, I'll take that frown and break it Before the evening's gone away, I think that we can make it And I hope that I don't fall in love with you Well, the night does funny things inside a man These old tomcat feelings you don't understand Well, I turn around to look at you, you light a cigarette I wish I had the guts to bum one, but we've never met And I hope that I don't fall in love with you I can see that you are lonesome just like me And it being late, you'd like some company Well, I turn around to look at you, and you look back at me The guy you're with he's up and split, the chair next to you is free And I hope that you don't fall in love with me Now it's closing time, the music's fading out Last call for drinks, I'll have another stout Well, I turn around to look at you, you're nowhere to be found I search the place for your lost face, guess I'll have another round And I think that I just fell in love with you

Individually, the changes were small; together they became something significant.

American beer drinkers had been conditioned to believe they were choosing Anheuser-Busch's beer, but that was only half true; Anheuser-Busch had left them few other options.

Times were good at Goose Island. They couldn't make enough beer! But they were also dire. They couldn't make enough beer.

He smacked his lips, tasting the fifth brand, and holding up the glass looked through the amber at the light. "This is a pleasant surprise, Archie. I would not have believed it. That of course is the advantage of being a pessimist; a pessimist gets nothing but pleasant surprises, an optimist nothing but unpleasant. So far, none of this is sewage.

This recipe was a variation on Nanny's stout cake. Jena Lynn and I experimented when mango beer came on the market one summer. We added coconut and raspberries, and the mango beer cake was born.

6 oz. can tomato paste ¼ cup dark beer (Mom uses a chocolate stout) 1 cup beef stock ¼ cup molasses 2 heaping tablespoons chili powder 2 teaspoons cumin A bunch of fresh cilantro 1 teaspoon salt 1 teaspoon pepper Olive oil Directions: Brown ground beef and stew meat. Drain fat and set aside. Bring a large pot of water to boil. Gently slice an X into the tomato skins and place in boiling water. Remove tomatoes from water when the skin starts to peel. The skins will easily come off. Dice and set aside. Add a large glug of olive oil to a stockpot, and turn burner onto medium-low. Wash cilantro. Cut and dice the stalks. Reserve the cilantro leaves for later. Chop onion, celery, and garlic and sauté with the cilantro stalks until the onions become translucent. Add tomatoes, beans, and beef. Mix well, then add all remaining ingredients. Mom usually finishes off the rest of the beer while she’s cooking. Cover with a lid, turn heat to low, and simmer for 3 to 4 hours. Garnish chili with your favorite toppings. Mom usually puts out: sour cream, shredded cheese, green onions, olives, tortilla chips, peppers, salsa, and fresh cilantro.

On the table near the big globe were tree-ripened olives, mahallebi, three bowls of nuts, and a comprehensive array of liquids ranging from Wolfe’s best brandy down to beer. Each of the guests had a little table at his elbow. At a quarter to nine, when the last arrival had been ushered in, Bernard Daumery and Ward Roper had nothing on their tables but their napkins, Cynthia had Scotch and water, Demarest a Tom Collins, and Polly Zarella a glass and a bottle of Tokaji Essencia. Bernard had phoned around seven o’clock that we could expect him.

Nonsense. Beer? Claret? Milk? Brandy?” “Scotch and water. I could use that.

Back home a momentous change was coming over the United States. There was a new President, William Howard Taft, and he took office weighing three hundred and thirty-two pounds. All over the country men began to look at themselves. They were used to drinking great quantities of beer. They customarily devoured loaves of bread and ate prodigiously of the sausage meats of poured offal that lay on the lunch counters of the saloons. The august Pierpont Morgan would routinely consume seven- and eight-course dinners. He ate breakfasts of steaks and chops, eggs, pancakes, broiled fish, rolls and butter, fresh fruit and cream. The consumption of food was a sacrament of success. A man who carried a great stomach before him was thought to be in his prime. Women went into hospitals to die of burst bladders, collapsed lungs, overtaxed hearts and meningitis of the spine. There was a heavy traffic to the spas and sulphur springs, where the purgative was valued as an inducement to appetite. America was a great farting country. All this began to change when Taft moved into the White House. His accession to the one mythic office in the American imagination weighed everyone down. His great figure immediately expressed the apotheosis of that style of man. Thereafter fashion would go the other way and only poor people would be stout.

Costa Rica Craft Cerveza Artisanal beers are gaining momentum in Costa Rica, a development that doubtless will thrill visiting beer aficionados. Over the last several years, craft breweries have popped up in various hot spots, bringing creative birras (beers) to palates thirsting for something more complex than the ubiquitous Imperial. Imagine sipping a locally brewed pineapple Hefeweizen, red ale or cacao stout at sunset – it brings a hoppy tear to our eye (Click here).

The Ptolemaic map defines people according to their food. The Elephantophagi, the Struthiophagi, the Ichthyophagi, and Anthropophagi. If we followed the same sort of classification our definition would be the drink, thus:—the tribe of stout-guzzlers, the roaring potheen-fuddlers, the whisky-fishoid-drinkers, the vin-ordinaire bibbers, the lager-beer-swillers, and an outlying tribe of the

Exhaustive analysis of the findings indicated principles to improve in-store visibility. Based on these, Guinness created a prototype fixture and installed it in test stores, as shown in Figure 2.1. The extruding fins were highly visible, ensuring that the offer would reach shoppers at the end of the aisle. The fins also broke the linear nature of the aisle, helping to stop shoppers by the display. Product layout was clear and authoritative. All these elements were within the cone of vision. Strong brand block and the use of signpost products reduced visual “noise,” strengthened impact, and acted as guides around the fixture. Figure 2.1 This Guinness display, using fins to break the aisle, helped stop shoppers and increase sales dramatically. Guinness monitored checkout scanner data in the test stores. It then modified the design in response to these findings and installed the display in various retail sites. Guinness then installed the new display in ten sites and identified another ten control sites for a formal test. The new fixture increased sales dramatically. Why? The new display was able to pull customers through the three moments of truth: reaching, stopping, and closing the sale. The fixture made stout easier to find in this busy category, so the display reached out to shoppers. The time until the first customer interaction decreased from an average of 38 seconds to 11 seconds. The majority of stout purchasers went straight to the fixture, so it did a better job stopping them in front of the display. The total average visit time reduced from 2.08 minutes to 1.53 minutes, indicating that it is easier to shop from the new fixture. U-turning in the middle of the aisle halved, to only 24 percent. More customers were now shopping the whole aisle. And, finally, these customers bought Guinness in much higher numbers. In the test stores, Guinness draught sales increased by 25 percent in value and 24 percent in volume. Total stout sales grew by 10 percent and total beer sales by 4 percent

The beer aisle would have made Carrie Nation weep. Sven had already warned me that Oregon leads the country in breweries, all of them trying to outdo each other in crafting the hoppiest pale ales, meatiest stouts, darkest porters, fruitiest wheat beers and snootiest lagers. I was hoping to score a case of Budweiser or Miller Genuine Draft, but I was out of luck; apparently I’d be forced to consume craft beer until I finished my assignment and escaped the rain-drenched state. I grabbed a few six packs of something called Beavertail Pale Ale. At least it came in cans. The cereal

James Joyce once called Guinness stout "the wine of Ireland." Indeed it's one of the most successful beers worldwide. Ten million glasses of this ambrosial liquid are consumed with great gusto each day.

The beer the company has become most famous for – porter stout – was based on a London ale, a favourite of the street porters of Covent Garden and Billingsgate markets.

Young man”, Edith said. “This is the best stout I’ve ever had in my life.” She just didn’t add that it was the first and only stout she’d ever had in her life, but she felt that this was how sales were done.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

Too bad about that Caspian tern,” and “Where’s the nearest restroom?” She was in the midst of pointing it out when Lucas Holt strode past. He’d shucked his waders and wore work pants tucked into rubber boots, along with an obviously hand-knit sweater the color of smoke. It smelled like smoke, too—like wood smoke curling through crystal clear air on a winter’s night. She had a quick image of him kneeling next to a campfire, blowing on the flames, while she snuggled under a blanket to keep warm. She shook it off. It was just a fantasy, because she and Lucas Holt would never find themselves camping together, anywhere. She’d rather run into Lost Souls Wilderness across the bay and take her chances with the bears. Usually Lucas ignored her and her passengers. They weren’t his speed; they didn’t bring coolers of beer on the boat or boast about the size of their last catch. But this time he paused and cast a charming smile across her little crew of elderly naturalists. “Sorry about the close call out there. I’m training a new guy. He still has a few things to learn. I hope no one got wet because of that bonehead move.” Lucas had dark hair and dark stubble and dark eyes and no wonder she secretly called him Lucifer. But he was good-looking; she had to admit that. Not that it mattered. Character was what counted. Not looks. “You’re seriously going to blame your crew?” she asked. A hint of irritation crossed his face. She hated the way he always looked at her—as if she was a frivolous birdbrain hippie chick. She had part of a PhD, for pete’s sake. But that seemed to mean nothing to him, even though she’d mentioned it more than once. “Just explaining what happened. He got a little carried away. He won’t do it again.” “I hope not because I have witnesses. And I’d really prefer not to go the harbormaster again.” His dark eyebrows quirked together. “On the one hand, I doubt that’s true, because I’m sure it gives you a special kind of joy to report on me. On the other hand, maybe it is true because I hear it didn’t go so well the last time.” She gritted her teeth together. Unfortunately, he had a point. After her third trip to the harbormaster’s office, she’d decided there had to be better ways to handle her feud with Lucas. Sadly, she hadn’t figured them out yet. “I am not easily deterred,” she said stoutly. “Especially when it comes to Ruby’s safety.” Lucas smiled down at Ruby, who glowed back at him. Darn him. That smile changed things in an unfortunate way. If he ever smiled at her like that… She sighed. Luckily, there was no chance of such a thing.

When, at 11:01, the sound of Wolfe's elevator came, I got the big dictionary in front of me on my desk, opened to H, and was bent over it as he entered the office, crossed to his oversized custom-built chair, and sat. He didn't bite at once because his mind was elsewhere. Even before he rang for beer he asked, "Has the sausage come?" Without looking up I told him no. He pressed the button twice--the beer signal--leaned back, and frowned at me. I didn't see the frown, absorbed as I was in the dictionary, but it was in his tone of voice. "What are you looking up?" he demanded. "Oh, just a word," I said casually. "Checking up on our client. I thought she was illiterate, her calling you handsome--remember? But, by gum, it was merely an understatement. Here it is, absolutely kosher: 'Handsome: moderately large.' For example it gives 'a handsome sum of money.' So she was dead right, you're a handsome detective, meaning a moderately large detective." I closed the dictionary and returned it to its place, remarking cheerfully, "Live and learn!

US Craft Brewery Sales to Anheuser-Busch InBev March 28, 2011: Goose Island Beer Co. (Chicago) February 5, 2014: Blue Point Brewing (Patchogue, New York) November 5, 2014: 10 Barrel Brewing (Bend, Oregon) January 23, 2015: Elysian Brewing (Seattle) September 23, 2015: Golden Road Brewing (Los Angeles) December 18, 2015: Four Peaks Brewing (Tempe, Arizona) December 22, 2015: Breckenridge Brewery (Littleton, Colorado) April 12, 2016: Devils Backbone Brewing (Roseland, Virginia) November 3, 2016: Karbach Brewing (Houston) May 3, 2017: Wicked Weed Brewing (Asheville, North Carolina)

He had decided to give up his trip to see Thompson, and instead to arrange with Bottweill to attend the Christmas party disguised as Santa Claus, because the idea of a woman living in his house—or of the only alternative, my leaving—had made him absolutely desperate, and he had to see for himself. He had to see Margot and me together, and to talk with her if possible. If he found out that the marriage license was a hoax he would have me by the tail; he could tell me he would be delighted to welcome my bride and watch me wriggle out. If he found that I really meant it he would know what he was up against and go on from there. The point was this, that he had shown what he really thought of me. He had shown that rather than lose me he would do something that he wouldn’t have done for any fee anybody could name. He would rather have gone without beer for a week than admit it, but now he was a fugitive from justice in a murder case and needed me. So he had to let me know, but he wanted it understood that that aspect of the matter was not to be mentioned. The assumption would be that he had gone to Bottweill’s instead of Long Island because he loved to dress up like Santa Claus and tend bar.

I went to the bar against the third wall and ordered a beer. “Bass ale, Black Horse, Carta Blanca, or Guinness stout? We don’t serve domestic beer after six o’clock.” I

large portobello mushrooms 6 tablespoons extra virgin olive oil Fine sea salt and freshly ground black pepper 8 garlic cloves, smashed and peeled 6 rosemary sprigs One 12-ounce bottle beer (brown ale, pale ale, IPA, stout, or porter) Preheat the oven to 450°F. Brush the mushrooms lightly to remove any dirt clinging to them. Gently pinch the stems and pull them off (you can save the stems to use chopped in a stock or compost them). Take a small spoon and gently scrape away the gills from the mushroom caps. Lay the mushrooms in a large flameproof roasting pan, gill side up. Drizzle with the olive oil and use your hands to get them all good and coated with oil, then season with salt and pepper. Scatter the garlic and rosemary around the pan, between the mushrooms. Pour about three-quarters of the bottle of beer over the mushrooms. Don’t drink that last bit! Seriously, you will need it right at the end.

A guy walks into a bar. It's the oldest setup there is. But what happens next? I was at my local pub contemplating a water-ringed beer list, a wall of tap handles, and a packed fridge. I saw a pale ale brewed 20 million gallons at a time and a triple IPA made in a jerry-rigged turkey frier in a garage down the street. I saw a traditional, light-bodied British porter and an extra-strong, cacao-infused imperial stout stored in bourbon barrels. One beer was brewed with hours-old hops, freshly plucked in an Oregon field; another had been aged for eighteen months with acidic bacteria--critters more common in vinegar and pickle brines. There were pilsners and ambers, red ales and browns, wheat beers and rye beers and spelt beers; there were three-dollar happy hour specials and thirty-dollar vintage bottles, corked and foil-wrapped like fine Champagne. Bitter or sweet, smooth or strong, fruity or dry, dark or light, it was all there, in dizzying glory. So--the bartender tapped his fingers--what'll it be?